Crispy Mini Bloomin Onions (Printable)
Crunchy golden miniature blooming onions with seasoned breading and a tangy dipping sauce.
# What You'll Need:
→ Vegetables
01 - 6 small sweet onions (pearl or cipollini, 2–3 inches in diameter)
→ Breading
02 - 1 cup all-purpose flour
03 - ½ cup cornstarch
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper
09 - ¼ teaspoon cayenne pepper (optional, for heat)
→ Wet Batter
10 - 2 large eggs
11 - ½ cup whole milk
→ Frying
12 - 1 quart vegetable oil (for deep frying)
→ Dipping Sauce
13 - ½ cup mayonnaise
14 - 2 tablespoons ketchup
15 - 1 tablespoon prepared horseradish
16 - ½ teaspoon smoked paprika
17 - ½ teaspoon garlic powder
18 - ½ teaspoon lemon juice
19 - Pinch of salt
# Directions:
01 - Trim the root just enough so each onion stands upright while staying intact. Peel the outer skin. Make 4 to 6 vertical cuts from the top down toward the root, stopping about ¼ inch from the base to keep the layers connected. Rotate the onion and add additional cuts to form 8 to 12 evenly spaced petals. Gently fan the petals apart with your fingers.
02 - Combine the flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne in a shallow bowl. In a separate bowl, whisk together the eggs and milk until uniform.
03 - Dredge each onion in the dry flour mixture, turning to coat all petals thoroughly. Shake off the loose excess, then submerge in the egg-milk wash. Transfer back to the dry mixture and press gently to ensure every petal is evenly breaded.
04 - Pour vegetable oil into a deep pot or fryer and heat to 350°F.
05 - Lower one or two onions into the oil cut-side down. Fry for 2 to 3 minutes until golden, then flip and continue frying for another 2 to 3 minutes until crisp and cooked through.
06 - Lift the onions out with a slotted spoon and set them on paper towels to drain. Sprinkle lightly with additional salt if desired.
07 - Stir together the mayonnaise, ketchup, prepared horseradish, smoked paprika, garlic powder, lemon juice, and a pinch of salt in a bowl until well combined.
08 - Arrange the hot mini bloomin onions on a serving plate alongside the dipping sauce.
# Expert Tips:
01 -
- The double dredge creates an almost impossibly crunchy shell that shatters when you bite into it
- Mini size means everyone gets their own whole onion which eliminates all party awkwardness
02 -
- If you cut too close to the root base the whole onion will fall apart during frying and you will end up with onion bits instead of a blooming shape
- The oil temperature will drop when you add the onions so let it recover between batches or the coating will absorb oil and turn soggy
03 -
- Let the floured onions rest for five minutes before the second dredge so the coating adheres more aggressively to each petal
- A spider strainer is far better than a slotted spoon for flipping these delicate little onions without breaking them apart